marinated roast pork is the key ingredient in this hearty, satisfying sandwich.
Makes 4 sandwiches
Preparation time: 1 hour + 6 hours marinating time
For the roast pork:
- 3 tablespoons kosher
- 2 tablespoons granulated
- 1 tablespoon ground
- 1 (2-pound) boneless
pork shoulder, tied in an even roll
- ½ cup Dijon mustard
- 1 teaspoon ground mace
- 2 tablespoons freshly
ground black pepper
- 1 tablespoon Spanish
smoked sweet paprika
For the sandwich:
- 4 (6-inch) light
crisp-crusted bakery rolls
- 2 tablespoons Dijon
- ¾ pound best-quality
domestic ham (unglazed), thinly sliced
- ¼ pound Swiss or Gruyère
cheese, thinly sliced
- 1 large dill pickle,
thinly sliced lengthwise
- 2 tablespoons unsalted
To cure the pork, combine 2 tablespoons of the salt with the
sugar and ground mustard. Rub the mixture all over the meat, cover, and set it
in the refrigerator to cure for 6 hours. Place a rack in the middle position
and heat the oven to 325 F.
To roast the pork, rinse it under cold running water to remove the
seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black
pepper, paprika and the remaining 1 tablespoon salt. Rub the mixture all over
the meat. Set the pork in a roasting pan, cover tightly with aluminum foil and
cook until the internal temperature reaches 175 F, about 45 minutes. Allow the
meat to cool completely before slicing.
To make the sandwiches, heat a sandwich press or griddle to
medium-high. Split the bread lengthwise and pull it open. Spread the mustard on
1 side of each roll and layer on the roast pork, ham, cheese and pickles.
Spread the butter all over the outside of the sandwiches and griddle until the
cheese is melted and the meats are warmed through, 3 to 4 minutes.
(Alternatively, wrap the sandwich in foil and toast in a 350 F oven for 5 to 7
minutes.) Slice each in half on the diagonal and serve.
Recipe source: Epicurious